Heat the oven to 250 degrees. On a baking sheet, spread out the cherry tomatoes and coat with 1 tablespoon of the olive oil. Roast until tomatoes begin to break open, about 20-30 minutes.

Bring a large pot of salted water to a boil and cook pasta until al dente. When the pasta has about 4 minutes to cook, add the asparagus and blanche for the last 4 minutes. Drain the spaghetti and asparagus once done.

Meanwhile, in a large pan, heat the other tablespoon of the olive oil and cook the pancetta until crisp. Remove and drain on paper towels. Add the shrimp and garlic and cook until done. Add the pancetta, tomatoes back into the pan.

Add the asparagus and spaghetti and toss to combine.

In a small bowl, beat the eggs and add the cheese and pepper. Mix well. Toss the spaghetti mixture with the egg and cheese mixture. Serve warm.